Egg Nog

Ingredients

• 1 egg
• 1 tablespoon sugar
• 2 tablespoons brandy
• 2 tablespoons dark rum
• 1/2 cup + 2/3 cup milk
• 2?3 cup water
• 1 tablespoon nutmeg or cinnamon

Additives

• Soy Lecithin 1 sachet (2 g)

Steps

1. In a shaker, add the egg, brandy, rum and sugar and shake well.
2. Pour into a glass, cup or mug and add the milk. Reserve.
3. In a bowl, add 2/3 cup of water, 2/3 cup of milk, 1 tablespoon nutmeg or cinnamon and the soy lecithin.
4. Using a hand blender or an eggbeater, produce a good quantity of foam.
5. Spoon foam on top of the egg nog.

 

Coconut air

Ingredients

• Water 80ml
• Sugar 20 grams
• Star anise 2
• Vanilla pod, split 1
• Coconut cream 50ml
• Lecithin 1 gram

Steps

Make a sugar syrup by heating the water with the sugar, star anise and vanilla. Cool down then add the coconut and the lecithin. Foam with a stick blender. Served with chilled rhubarb soup with rosewater spheres.

 

 

Frozen Chocolate Wind

Ingredients

• 85 g dark chocolate
• 1 cup water

Additives

• Soy Lecithin 1 sachet (2 g)

Steps

1. Mix and bring to a boil the chocolate and water. Refrigerate for 10 minutes.
2. Dissolve the soy lecithin into the preparation with a hand blender or an eggbeater and produce a good quantity of foam.
3. Spoon the foam into another bowl and mix the preparation again if necessary to get the maximum amount of foam out of it.
4. Put the foam in the freezer for an hour.

 

Lemon Air

Ingredients

• Lemon juice 350
• Water250

Additives

• Soy Lecithin 3g

Steps

1. Mix all 3 ingredients in a high container 25 cm in diameter, thoroughly 2. hold blender in the upper part of the liquid to bring the largest amount of air, so that a foam forms on the surface 3. collect the upper part with a large spoon

 

 

Vegeterian Chocolate Mousse

Ingredients

• 110g Dark Chocolate (Minimum 70% Cocoa Solids – Dairy Free)
• 330g Water
• 80g Caster Sugar
• 15g Coco Powder
• 20g Smoked Brandy

Additives

• Soy Lecithin 2g
• Xanthan Gum 2g

Steps

First off melt the chocolate in a glass bowl over a pan of simmering water. Meanwhile in a separate saucepan combine the water, sugar and coco powder and bring to a simmer whilst whisking.
Next stir the hot sugar and coco mixture into the melted chocolate. Mix well for a minute or two, and then stir in the smoked brandy.
Set the chocolate mixture to one side to cool completely. Once cooled blend in the Lecithin and Xanthan gum with a hand blender. Now set the mix to one side to sit covered overnight (12-24 hours).
After it has been sat overnight you are ready to foam the mixture. First give the mix a good stir to loosen it up a little (it will be quite thick). Next spoon the mixture into a ½ liter cream whipper and charge with one bulb of Nitrous Oxide.
Shake the whipper vigorously for around 30 seconds, then when you’re ready to serve invert the whipper to dispense your chocolate mousse (if you want a more aerated mousse use an additional bulb of nitrous but I prefer the texture with just one).